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This delicious and easy Turkish flatbread recipe, or Bazlama recipe, is for a pillowy soft, traditional bread. Simple to make with yeast, flour, and water, savor the aromas of one of Turkey’s most beloved breads.
What is Bazlama? Turkish Flatbread
Bazlama is a classic Turkish bread commonly referred to as Turkish flatbread. It’s made from a few basic ingredients like flour, water, yeast, salt, and a touch of sugar.
Bread, also known as “Ekmek” in Turkish, is central to Türkiye’s culinary culture. There are many different kinds of bread available, and in Türkiye, “a meal isn’t a meal without bread.”
Bazlama is one of the staples in traditional Turkish food culture. The bread is typically round and flat with a soft texture and slightly chewy crust.
Bazlama bread is versatile and eaten with a wide range of Turkish dishes, either filled with delicious ingredients or for scooping up dips.
It can be served warm, straight off a skillet, or cooled and eaten at room temperature.
In Türkiye, Bazlama flatbread is typically consumed at breakfast, but can be served with almost any meal in Turkish cuisine.
It is enjoyed with butter, cheese, and olives for breakfast or used as a base for sandwiches.
History of Bazlama Bread Recipe
Bread holds an extremely important place in Turkish food culture. Bread is eaten with every meal, from breakfast to dinner and in between.
In fact, the largest consumption of bread in the world is in Turkey, where people eat more than three times their weight in bread annually.
Bazlama bread has a rich history rooted in the rural areas of central Türkiye. The bread is traditionally cooked over an open fire with a Saj or Sač, which is a curved metal pan.
The bread was a local staple due to its simple ingredients and easy preparation.
Over time, Bazlama gained popularity across the country and is now a beloved part of Turkish food culture.
Today, this traditional Turkish bread is cherished by locals for its simple taste and versatility.
Discovering Bazlama Bread in Türkiye
Visiting local markets is one of our favorite activities on our culinary travels. At these markets, we see the traditional ingredients and discover some of the local food specialties.
Bazlama bread surprised us when we first saw it at a local farmer’s market in Antalya and later in Istanbul.
The distinctive round shape and soft, fluffy texture captivated our attention and stomachs.
On its own, Bazlama is a tasty bread. Its flavors are heightened when stuffed with cheese or when used for soaking up sauce.
We’re excited to share this delicious recipe for Bazlama bread so that you can easily savor a delicious slice of Türkiye’s culinary history from the comfort of home.
RELATED: 17 Best Foods in Istanbul To Savor (With Desserts and Drinks)
Bazlama Recipe – How To Make Turkish Flatbread at Home
Making Turkish flatbread, or Bazlama, involves just a few ingredients and traditional bread-making techniques.
You want to first activate the yeast by combining warm water, yeast, and sugar in a bowl.
In a separate bowl, mix all-purpose flour and salt. Gradually add the yeast mixture to the flour and knead until you have a smooth but slightly sticky dough.
Let the dough rest and the bread rise, then divide it into dough ball portions. Each portion is then rolled into a round shape and cooked on a heated skillet until golden brown.
The result is a soft, fluffy flatbread you can enjoy with your favorite dishes.
Ingredients For Bazlama Bread
- All-purpose flour
- Water
- Instant yeast
- Salt
- Sugar
AUTHENTIC FOOD QUEST TIP: For more flatbread delicious recipes, see our other simple tasty bread recipes from around the world.
Turkish Flatbread Recipe Tips
Which Flour Should I Use?
For this Turkish flatbread recipe, all-purpose flour is the best choice. It has a moderate protein content that yields a soft yet sturdy flatbread.
While you might be tempted to experiment with other types of flour, sticking to all-purpose flour will give you a more authentic result, mimicking the texture and taste of traditional Bazlama.
Should I Use Yeast or No Yeast?
This bazlama recipe calls for yeast. Yeast is a crucial ingredient in many types of bread, including Bazlama, as it helps the dough rise, resulting in fluffy flatbreads.
Should I Use Yogurt or No Yogurt?
This particular bazlama recipe does not include yogurt. However, in some variations of Turkish flatbread, yogurt is added to give the bread a tangy flavor and tender texture.
The addition of yogurt can make the dough easier to handle, but it’s not a necessary ingredient in this traditional recipe.
How To Serve Turkish Flatbread
Turkish flatbread, or Bazlama, is incredibly versatile. It can be served alongside a hearty stew, used as a base for a variety of toppings, or simply enjoyed with a slather of butter and a cup of Turkish tea or coffee.
You can also use it to make sandwiches or eat it alongside hot dishes.
How To Store Bazlama?
Store any Bazlama leftover flatbreads in an airtight container at room temperature for up to 2 days.
In the refrigerator, you can keep the Turkish flatbreads for up to a week.
If you want to keep your Turkish flatbread longer, you can freeze the Bazlama bread.
In this case, you want to wrap each portion individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months.
How To Reheat Turkish Flatbread
If you are reheating frozen leftover flatbreads, remove them from the freezer overnight and allow them to come to room temperature.
To reheat the Turkish flatbread, place them in a preheated oven at 350°F (180°C) and let them warm up for a few minutes.
Another quick option is to slice the flatbread in half and reheat it in a toaster.
AUTHENTIC FOOD QUEST RECIPE: For more traditional Turkish recipes, see Easy Kunefe Recipe: How To Make The Tantalizing Turkish Cheese Pastry
Turkey Flatbread Substitutes
- Can Bazlama recipe be made with gluten-free flour? You can use bread flour if you want a chewier texture, or whole wheat flour for a healthier option. However, these may alter the taste and texture of the bread. Gluten-free flour can also be used. But, some adjustments to the amount of flour may be needed so that the dough is smooth and slightly sticky.
- Regular table salt alternatives – If you don’t have regular table salt, you can use kosher salt or sea salt. Just keep in mind that these have larger grains, so you’ll need to adjust the amount accordingly.
Turkish Bread Step by Step Instructions
Prepare the Dough
Mix all the ingredients together in a mixing bowl and knead the dough.
Let the Dough Rise and Divide
After allowing the dough to rest and rise, place it on a lightly floured surface and divide it into 8 equal-sized pieces.
Roll out Dough Ball
Make sure the dough ball portions are all equal in size weighing about 3.5 oz (100 g) each. Cover the dough balls to prevent them from drying out. Take a doughball and using a rolling pin, roll the dough into a round shape.
Cook Bazlama Bread
Keep the rolled dough covered to keep them moist. Start by taking one dough portion and cook it over a hot skillet for about 3 -4 minutes on each side until you get a golden brown color.
Turkish Flatbread Recipe
Ingredients
- 17.5 oz all-purpose flour
- 12.3 fl oz water
- 1 tablespoon instant yeast
- 1 teaspoon salt
- ½ teaspoon sugar
Instructions
Preparing the yeast:
- In a mixing bowl, combine lukewarm water with instant yeast and sugar. Let it sit for 5 minutes until it becomes frothy.
Kneading the dough:
- In a separate bowl, mix all-purpose flour with salt.
- Pour the yeast mixture into the flour and stir until well combined. Knead the dough gently until it becomes smooth. The dough should be slightly sticky.
Rest the dough:
- Cover it with a damp cloth. Let it rest for 1 hour to allow it to rise.
- After the dough has risen, transfer it onto a floured surface. Divide the dough into 8 equal portions, each weighing approximately 3.5 oz (100 g). Shape each portion into a rectangle by gently pressing it down and folding it in thirds. Then roll into dough balls. Cover them with kitchen cloth to prevent drying.
Roll out the dough:
- Take one dough ball portion at a time. Press it down with your hands, then roll out the dough into a round shape, about 1-inch (2.5 cm) thick, using a rolling pin. Avoid excessive extra flour while rolling; a light dusting should be sufficient if necessary.
- Place the rolled dough on a cotton or linen cloth and cover them with another cloth to prevent drying. Continue this process until all the dough is used up. Let them rest for 15-20 minutes.
Cooking the Bazlama:
- Heat a skillet or pan over medium-low heat. Cook each side of the flatbread for about 3-4 minutes, turning occasionally or until they achieve a golden brown color.
- Once cooked, remove the Bazlama from the pan. Allow the Bazlama bread to rest for a few minutes before serving. This allows the bread to finish cooking from the residual heat and makes it easier to handle.
- Bazlama is best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature. They can be reheated in a toaster or oven.
Notes
- Ensure the water is lukewarm, not hot or cold, to activate the yeast properly. The water should be around 100-110°F (37-43°C).
- When mixing the yeast, sugar, and water, make sure it becomes frothy. If it doesn’t, the yeast might be old, and you should replace it.
- Be careful not to over-knead the doug, as this can make the bread tough. Knead just until it becomes a smooth and slightly sticky dough.
- The dough should be left to rise in a warm, draft-free place. If your kitchen is cold, you can preheat your oven to the lowest setting, turn it off, and then place your dough in there to rise.
- When dividing the dough into portions, try to make them as equal as possible. This will ensure even cooking.
- Avoid using too much flour when rolling out the dough as this can make the bread dry and tough. A lightly floured surface should be enough to prevent sticking.
- The skillet or pan should be heated to the right temperature before cooking the bread. If it’s too hot, the bread could burn on the outside before it’s cooked on the inside. If it’s not hot enough, the bread could become dense and heavy.
- If you have a stand mixer with a hook attachment, you can use it for kneading the dough. This can save time and effort, though be careful not to over-knead.
Nutrition
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Claire is co-founder of Authentic Food Quest and a lover of simple and exquisite cuisine. Since 2015, with her partner, Rosemary, she has been traveling the world as a digital nomad, creating content about local food experiences.
Her advice from visiting 45 countries and more than 240 food cities has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post. She has also co-authored three books, including one in collaboration with Costa Brava Tourism.
An ex-mechanical engineer, Claire is responsible for SEO, keeping the website running, and the fun food & travel videos on YouTube.
When Claire is not eating, she can be found running or cycling. Find out more about Authentic Food Quest
I bet these would be tasty as sandwich breads. I think I’ll try them out!
Yes, they would Casey. The flatbreads can work for pretty much anything or can be enjoyed alone. Cheers
This would be great with some melted butter for breakfast. I’m excited to try it!
That’s a delicious combination for sure. We’re sure you’ll love it! Cheers
This Turkish bread was new to me but I’m so glad I found it on Pinterest. It turned out so fluffy and tasty.
Great to hear, Katherine. It is delicious indeed and so glad you enjoyed it. Cheers
This turned out amazing! Thank you for the recipe and your tips! I will definitely make it again!
Great to hear, Toni. Thanks for the delicious feedback. Cheers
As an inexperienced breadmaker I found this recipe simple to make. It’s wonderful – pillowy soft, delicious and smells so good.
One of the secrets to this recipe is it’s simplicity. So glad it worked out for you. Thanks for sharing 🙂
I have never tried a bread like this, but it certainly looks like it would be great with so many of my favorite mains!
Bazlama bread is perfect for sopping up soups and stews. It’s definitively handy to have around. Give the recipe a try. Cheers
I have never made my own flatbread before, but now I totally want to try it soon! 🙂 This looks delicious.
Great to hear, Carrie. This is one simple and delicious flatbread recipe to get started with 🙂 Excited for you to make it. Cheers